Prep 40 mins
Cook 0 mins
An old family recipe from St. John Lutheran Church member, Lillie Kauitzsch, Bartlett, Texas. A much better taste than store bought. I also remember my great-grandmother making noodles like this when I visited her in Oklahoma, many moons ago. Preparations time is an estimate.
- Beat the egg yolks with the whole egg until very light.
- Beat in the salt and water.
- Stir in the flour and work with hands until blended.
- Divide dough into 2 parts.
- Roll out each part as thin as possible on a lightly floured board.
- Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
- Shake out strips and allow them to finish drying before using or storing them.
My mother made this type of noodle and I do too. The only difference in her recipe was she used milk (no water) and she also added a little baking powder.
Perfect! I have made this recipe several times and decided that I should let you know this is a classic!
these were easy and perfect. i was very proud of myself w/my first noodle making experience -because of your recipe :)-THANKS!!